Black Olive Tapenade
This is a pantry staple that relies entirely on the quality of your ingredients. Because there is no heat to mask flavors, choose olives that taste good enough to eat straight from the jar.
Mind the salt balance
Olives, capers, and anchovies are all preserved in brine or salt. Taste your mixture before adding any additional salt, as you likely won't need it.
- food processor
- rubber spatula
- measuring spoons
What goes in.
- 2 cupspitted Kalamata or Niçoise olives
- 3 tbspbrined capers, drained
- 2anchovy fillets packed in oil
- 1 clovegarlic, peeled and smashed
- 1/4 cupextra virgin olive oil
- 1 tspfresh lemon juice
- 1 tbspfresh thyme leaves
Maintain the texture
Use the pulse button in short, sharp bursts. If you run the processor continuously, the olives will turn into an unappealing, oily mush.
The method.
Prepare the aromatics
Place the garlic clove into the food processor and pulse until it is finely minced.
Add the solids
Add the olives, capers, anchovies, and thyme. Pulse 5 to 6 times until the mixture is broken down into small, uniform chunks.
Emulsify
With the processor running on low or pulsing slowly, drizzle in the olive oil and lemon juice. Stop as soon as the oil is incorporated and the mixture looks like a spreadable paste.
Finish and rest
Transfer to a bowl and let it sit at room temperature for at least 30 minutes to allow the garlic and anchovy to mellow into the olives.
Other turns to take.
Sun-dried
Add 4-5 sun-dried tomato halves for a touch of sweetness and a deeper color.
Citrus heavy
Add half a teaspoon of finely grated lemon zest to brighten the heavy salt profile.
When it doesn't go to plan.
Check your olives for stray pits before adding them to the processor to avoid damaging your blade.
If you find the flavor too aggressive, add an extra tablespoon of olive oil to soften the impact of the capers.
Store in a glass jar covered with a thin layer of olive oil to keep the top from oxidizing.
The ones that keep coming up.
Can I use a knife instead of a food processor?
Yes. Hand-chopping gives you more control over the texture and results in a more rustic appearance. Chop the ingredients finely and fold in the oil by hand.
How long will this last?
Kept in an airtight container in the refrigerator, it stays fresh for up to two weeks.
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